Provençal Beef Slow Cooker Stew

Provençal Beef Slow Cooker Stew

	450 g lean beef braising steak, cut 1-inch cubes
	5 spray low-fat cooking spray
	1 small onion(s), chopped
	300 g mushrooms, sliced
	2 clove garlic, crushed
	2 medium carrot(s), sliced
	1 x 425 g can pinto beans, drained and rinsed
	1 beef stock cube, made up 350ml with hot water
	1 x 400 g can chopped tomatoes
	1/2 teaspoon oregano, dried
	1/4 teaspoon thyme, dried
	1/2 teaspoon salt
	1/4 teaspoon pepper, black
	2 tablespoon thyme, fresh, or 2 sprigs (optional) for garnish

P      Place beef in a slow cooker. Coat a nonstick frying-pan with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.

·         Place half of beans in slow cooker. Place remaining beans in blender. Add 1/3 of stock to blender and purée. Add mixture to slow cooker. Add remaining stock, tomatoes, oregano, dried thyme, salt and pepper.

·         Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.